8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Stir the warm milk and oatmeal together and let it sit for about 15 min
1: Stir in the yeast till dissolved and let this sit for another 15 min
2: Beat the egg while a bit first to break it up and stir it in, too
3: Also add the sugar and salt
4: Beat this very well for about 5 min
5: Now start to add unbleached white flour (I use 'bread' flour, but it isn't strickly neccessary)
6: Beat in as much as you can by hand, then turn the dough our onto a flour-dusted counter and knead, addd flour as neccessary
7: Be careful not to add too much, or the bread will be dry
8: This is a sticky dough and a dough-scaper or spatula will be helpful in scaping it off the counter while kneading
9: Knead for more than 5 min
10: Dump the dough back into the bowl (no need to wash it or 'grease' it!) and cover the bowl with plastic wrap
11: Let the dough rise till double (the time will depend on whether you use regular or fast rising yeast- should be about 1 h for regular and 30min for fast rising)
12: Scrape the dough out onto the counter again and give it a few kneads
13: Flour the counter will and shape the dough into a regular shaped rectangle and use a floured rolling pin the roll it out
14: Roll the short side to match your loaf pan width and roll it as 'long' as you want
15: Spread the sugar and cinnamon over the drizzle the vanilla over it all
16: Roll it up and make sure there is no sugar over the last inch or so, so the dough seals
17: Strech dough over the open ends, so the sugar doesn't leak out and place the dough in a 'pam' sprayed large loaf pan (9X5?)
18: Cover it with plastic wrap that has been sprayed with 'pam' and let it rise till just over the top of the pan
19: Bake in a 350 F oven for about 35-40 min
20: From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini